Traditional Country French Style Garlic Soup Recipe
This Traditional Country French Style Garlic Soup transforms a whole head of garlic into a warm, comforting, and mellow soup with rich flavors. Featuring roasted garlic, aromatic sage, and a creamy emulsion of egg yolk, Dijon mustard, and olive oil, this rustic French recipe is simple yet elegant. Perfect for cozy evenings, it is quick to prepare and serves as a satisfying meal especially when paired with crusty bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: French
- Diet: Halal
Ingredients
Scale
For the Garlic Preparation:
- 1 large garlic bulb, peeled and sliced
- Olive oil for drizzling (part of 2/3 cup total)
For the Soup Base:
- 1 tbsp dried sage (or 3 tbsp fresh chopped sage)
- Pinch of salt
- 64 oz chicken stock (can substitute vegetable or beef stock)
For the Emulsion:
- 2/3 cup extra virgin olive oil (divided: some for roasting and remaining for emulsion)
- 1 tbsp Dijon mustard
- 1 egg yolk, at room temperature
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Spread the sliced garlic bulb evenly on a baking tray and drizzle lightly with a bit of olive oil. Roast for 30-40 minutes until the garlic becomes soft and golden, which develops its sweet and mellow flavor.
- Prepare the Chicken Stock: While the garlic roasts, pour the chicken stock into a large pot and bring it to a gentle boil over medium-high heat. Once boiling, add the dried sage and a pinch of salt. Lower the heat to a simmer to maintain warmth without boiling vigorously.
- Mash the Roasted Garlic: Remove the roasted garlic from the oven and when still warm, mash it into a smooth paste using a fork. Warm garlic mashes more easily and integrates better into the soup.
- Make the Emulsified Mixture: In a small bowl, whisk together the egg yolk and Dijon mustard until smooth. Slowly drizzle in the remaining olive oil while whisking continuously to form a creamy, stable emulsion similar to aioli.
- Combine and Serve: Stir the mashed roasted garlic and egg-mustard-olive oil emulsion into the hot chicken stock. Whisk well to combine thoroughly. Serve the soup warm, optionally accompanied by roasted slices of baguette for dipping.
Notes
- Do not add the egg yolk mixture directly into boiling stock to avoid scrambling; temper it first by whisking in warm stock gradually.
- Keep heat medium-low when roasting garlic to prevent burning and bitterness.
- Add olive oil slowly and whisk vigorously when making the emulsion to keep it smooth and creamy.
- Strain the soup for a silky texture if desired.
- Serve warm, not piping hot, to preserve delicate flavors.
- Store soup in an airtight container in the refrigerator for up to 4 days; avoid freezing due to the egg and oil emulsion.
- Reheat gently over low heat and stir often to prevent egg from scrambling.
Keywords: Garlic soup, French soup, roasted garlic, rustic soup, sage soup, creamy garlic soup, cozy dinner, French country recipe, garlic broth
